Ingredients for Cranberry Cottage Cheese Salad
- Raspberry Jell O Gelatin
- 1 cup boiling water
- 2 tablespoons lemon juice
- 1 (14 oz) can whole berry cranberry sauce
- 16 oz cottage cheese
- 1/2 cup sour cream
- Whipping Cream
- 4 oz softened cream cheese
- Miniature Marshmallows
- Sherry Wine
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How to Make Cranberry Cottage Cheese Salad
- Dissolve 3 oz (1 package) of cranberry-flavored gelatin in 1 cup of boiling water. Stir in 2 tablespoons of lemon juice.
- Chill the gelatin mixture in the refrigerator until slightly thickened, about 30 minutes.
- In a separate bowl, whip 1 (14 oz) can of whole berry cranberry sauce until smooth. Gently fold in 16 oz of cottage cheese and 1/2 cup of sour cream. Add to the slightly thickened gelatin and mix well.
- Pour the cranberry mixture into a buttered 9-inch ring mold.
- Refrigerate until completely set, at least 4 hours, or preferably overnight.
- While the salad chills, whip 1 cup of heavy cream until soft peaks form. Beat in 4 oz of softened cream cheese until smooth.
- Gently fold in 1/2 cup of mini marshmallows and 1 tablespoon of sherry (optional).
- Let the cream cheese mixture stand in the refrigerator for at least 1 hour to allow flavors to meld.
- Once the cranberry salad is set, carefully unmold onto a serving plate.
- Fill the center of the unmolded salad with the whipped cream cheese mixture.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
111g
Fat
44g
Carbs
10g